Description
Enjoy the vibrant flavors of Roasted Vegetables, a simple yet delightful side dish featuring carrots, asparagus, and peppers. Perfect for quick dinners or healthy meals, this recipe brings out the natural sweetness of seasonal produce while being effortless to prepare.
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces trimmed asparagus, cut into 1½" pieces (about 1½ cups)
- 4 ounces cremini mushrooms, sliced (about 1½ cups)
- 1¼ cups yellow squash, sliced about ½" thick
- 1¼ cups zucchini, sliced about ½" thick
- 1 cup green pepper, cut into 1" pieces
- 1 cup red pepper, cut into 1" pieces
- 1 cup yellow pepper, cut into 1" pieces
- 3½ tablespoons extra virgin olive oil
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 cup whole grape tomatoes (about 5 ounces)
- minced fresh parsley for garnish, if desired
Instructions
- Preheat the oven to 375°F. Line two sheet pans with parchment paper.
- Toss all the vegetables except tomatoes with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables (excluding tomatoes) in a single layer on the prepared sheet pans without overcrowding.
- Roast the vegetables in the oven for 15 minutes.
- Stir the vegetables, adding in the grape tomatoes, and spread them back out evenly on the sheet pans.
- Return the pans to the oven, rotating their positions, and roast for an additional 15 minutes, or until cooked to your preference.
- Serve immediately, garnished with minced parsley if desired.
Notes
Feel free to customize the vegetables based on what’s in season or your preferences.
For extra flavor, try adding garlic powder, onion powder, or your favorite herbs to the vegetable mix.
These roasted vegetables can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg